🚚 The fastest delivery time : 2-day delivery.
🔖 Certification : Some products have obtained HKORC organic processing certification (IFOAM certification) P16003 (certified products: organic premium soy sauce, organic sweet soy sauce, organic pure rice vinegar, organic natural sweet vinegar, organic milled soy sauce, organic vegetarian sweet sauce); ISO 9001 and HKQAA - HACCP, etc.
🌱 Producer introduction : Jack Pong, the third-generation descendant of Yuet Wo Sauce Garden, recalled the story of his grandfather. In the 1930s, he came to Hong Kong with the same sauce making technology, and took root in Tsuen Wan. With the rise of the catering industry, Yuet Wo also began to supply restaurants in Tsuen Wan. Therefore, a factory was set up on Texaco Road in Tsuen Wan, and the neighborhood was also mainly in the area. Yu moved the sauce garden to Gudong in 1971. Because the Gudong is flat and wide, there are no barriers in all directions, and the sunshine time is very sufficient, which is very suitable for the production of soy sauce. There are still four time-honored sauce gardens settled here. Yuet Wo has been using non-genetically modified Canadian soybeans since then, and has used traditional ancient methods to brew soy sauce. Naturally sun-dried soy sauce has a delicious flavor that cannot be replaced by chemically synthesized soy sauce. It has always only focused on serving Hong Kong. Yuet Wo is the only sauce garden in Hong Kong that uses its own rice wine to ferment into vinegar. The store in Tsuen Wan Market Street is currently the only directly-operated store, and its signature product is 100% 100% Hong Kong-made sweet vinegar.
Luoding tempehYuet Wo Luoding Black Bean
Process flow: screening → soaking → cooking → cooling → koji making → koji washing → ingredients → canning → post-fermentation → drying → selection → packaging.
High-quality black soybeans and meet the national standards for edible salt.
Screening: Select soybeans with full and uniform particles, thin skin and thick meat, and have been sorted to remove impurities for use.
Soaking: Soak in water according to the ratio of water to beans 1:1, and soak until the beans are plump and have no fine wrinkles.
Cooking: Cook the beans for about 1 hour, so that the beans are cooked but not rotten, fragrant and have no beany smell.
Cooling: Cool to 30°C-35°C.
Koji making (first fermentation): Inoculate the old koji, keep the temperature of the koji room below 40°C, and make the koji for about 10 days. When the koji material is covered with white mycelium, perform the first koji turning. When the color of the mycelium becomes darker, perform the second turning. During the koji-making process, when water droplets begin to appear on the walls of the koji room, the windows should be opened in time to drain the tide.
Washing the koji: Repeatedly wash with clean water until there is no yellow water. It is advisable to hold the bean curd without forming a lump and the bean curd will be shiny and shiny.
Ingredients: Add salt according to the proportion of 15% and stir well.
Canning: Put the prepared bean koji ingredients into a ceramic jar, add a layer of salt to the surface, seal and cover.
Post-fermentation (second fermentation): Bean koji is naturally fermented, and the fermentation time is about 2 months.
Drying: Pour out the fermented and mature tempeh from the jar, and dry it in the sun.
Luoding Fermented Soybean Chicken
Admiralty Hai Do Restaurant (金鐘海都酒家) is a celebrity dining hall, and Luoding Tempeh Chicken is one of the restaurant's signature dishes. It's not difficult to make it yourself. If you can't find Luoding Tempeh, you can use Yangjiang Tempeh instead. To make Luoding Tempeh Chicken, you use chicken pieces, which can be bought ready-made and cut; when you cook Luoding Tempeh Chicken outside, you will first remove the oil from the chicken, but if you don’t want to use too much oil at home, you can first burst the spice head, Fry the chicken, return the ingredients to the wok, cover and bake, and finally add the tempeh and seasonings.
One more step to cook tempeh
Tempeh, it is recommended to dry it in a white wok after wiping it a little, and then steam it in water. Try not to cook the tempeh wet, otherwise it will be too mushy.
Since the tempeh itself is salty enough, there is no need to add soy sauce to season, but if you want a darker color, you can add some dark soy sauce.
Original URL:
Luoding Tempeh Chicken Recipe | What is the answer to Luoding, a famous Guangdong dish? | Hong Kong 01 (Chinese)
（原文網址: 羅定豆豉雞食譜｜廣東名菜羅定何解？ | 香港01 ）
